perilla frutescens

File:Leiden University Library - Seikei Zusetsu vol. 25, page 009 - 青蘇 - Perilla frutescens (L.) Britton, 1804.jpg agricultural encyclopedia]]

Perilla is an annual plant growing {{convert|60|-|90|cm|in|abbr=on}} tall, with stalks which are hairy and square.{{Cite web|url=http://nature.go.kr/kbi/plant/pilbk/selectPlantPilbkDtl.do?plantPilbkNo=33912|title=deulkkae|website=Korea Biodiversity Information System|publisher=Korea National Arboretum|language=ko|script-title=ko:들깨|access-date=30 November 2016}}

The leaves are opposite, {{convert|7|-|12|cm|in|frac=2|abbr=on}} long and {{convert|5|-|8|cm|in|frac=2|abbr=on}} wide, with a broad oval shape, pointy ends, serrated (saw-toothed) margins, and long leafstalks. The leaves are green with occasional touches of purple on the underside.

The flowers bloom on racemes at the end of branches and the main stalk in late summer. The calyx, {{convert|3|-|4|mm|in|frac=32|abbr=on}} long, consist of upper three sepals and the hairy lower two. The corolla is {{convert|4|-|5|mm|in|frac=32|abbr=on}} long with its lower lip longer than the upper. Two of the four stamens are long.

The fruit is a schizocarp, {{convert|2|mm|in|frac=16|abbr=on}} in diameter, and with reticulate pattern on the outside. Perilla seeds can be soft or hard, being white, grey, brown, and dark brown in colour and globular in shape.{{Cite journal|last1=Lee|first1=Ju Kyong|last2=Ohnishi|first2=Ohmi|date=2001|title=Geographic Differentiation of Morphological Characters among Perilla Crops and Their Weedy Types in East Asia|url=https://www.jstage.jst.go.jp/article/jsbbs/51/4/51_4_247/_article|journal=Breeding Science|volume=51|issue=4|pages=247–255|doi=10.1270/jsbbs.51.247|doi-access=free}}{{Cite journal|last=Asif|first=Mohammad|date=2011|title=Health effects of omega-3,6,9 fatty acids: Perilla frutescens is a good example of plant oils|journal=Oriental Pharmacy & Experimental Medicine|volume=11|issue=1|pages=51–59|doi=10.1007/s13596-011-0002-x|pmid=21909287|pmc=3167467}} 1000 seeds weigh about {{convert|4|g|oz|frac=16|abbr=on}}. Perilla seeds contain about 38-45% lipid.{{Cite book|title=Perilla: The Genus Perilla|last=Shin|first=Hyo-Sun|publisher=CRC Press|year=1997|isbn=9789057021718|editor-last=Yu|editor-first=He-ci|location=London|pages=93|chapter=Lipid Composition and Nutritional and Physiological Roles of Perilla Seed and its Oil|editor-last2=Kosuna|editor-first2=Kenichi|editor-last3=Haga|editor-first3=Megumi|chapter-url=https://books.google.com/books?id=M5A71gsWUskC&pg=PA93}}{{Cite journal|last=Sonntag|first=N. O. V.|date=1979|title=Fat splitting|journal=Journal of the American Oil Chemists' Society|volume=56|issue=11|pages=729A–732A|doi=10.1007/BF02667430|s2cid=189772194}}{{Cite book|url=https://archive.org/details/structureofutili0000unse|url-access=registration|title=The Structure and Utilization of Oil Seeds|last=Vaughan|first=John G.|publisher=Chapman and Hall|year=1970|isbn=9780412097904|location=London|pages=[https://archive.org/details/structureofutili0000unse/page/120 120]–121}}

File:Perilla frutescens var. frutescens' flower.jpg|Flowers

File:Perilla frutescens' raceme.jpg|Raceme

File:Perilla frutescens var. frutescens' foliage.jpg|Leaves

File:Ripe deulkkae (Perilla frutescens).jpg|Ripe plants (autumn)

File:Deulkkae (Perilla frutescens) seeds.jpg|Seeds

Along with other plants in the genus Perilla, the plant is commonly called "perilla". It is also referred to as Korean perilla, due to its extensive cultivation in Korea and use in Korean cuisine.

In the United States, where the plant has become a weed, the plant is known by many names, such as perilla mint, beefsteak plant, purple perilla, Chinese basil, wild basil, blueweed, Joseph's coat, wild coleus and rattlesnake weed.

Perilla frutescens has three known varieties.{{GRIN|450233}}

• P. frutescens (var. frutescens) – called Korean perilla or deulkkae.
• P. frutescens var. crispa – also called shiso or tía tô.
• P. frutescens var. hirtella – also called lemon perilla.

The plant was introduced to the Korean peninsula before the Unified Silla era, when it started to be widely cultivated.

In its natural state, the yield of perilla leaves and seeds is not high. If the stem is cut about {{convert|5|cm|in|0|abbr=on}} above ground level in summer, a new stalk grows, and it produces more fruit. Leaves can be harvested from the stem cut off in the summer, as well as from the new stalk and its branches, throughout summer and autumn. The seeds are harvested in autumn when the fruits are ripe. To collect perilla seeds, the whole plant is harvested, and the seeds are beaten out of the plant, before being spread for sun drying.

Various perilla varieties are used for traditional medicine in Southeast Asia.{{cite web |title=Perilla |url=https://www.drugs.com/npp/perilla.html |publisher=Drugs.com |access-date=15 February 2019 |date=2018}}

Characteristic aroma-active phytochemicals in perilla leaves include hydrocarbons, alcohols, aldehydes, furans, and ketones, particularly perilla ketone, egoma ketone, and isoegoma ketone. Other phytochemicals are alkaloids, terpenoids, quinines, phenylpropanoids, polyphenolics, flavonoids, coumarins, anthocyanins, carotenoids, neolignans, fatty acids, tocopherols, and sitosterols.{{Cite journal |last1=Hou |first1=Tianyu |last2=Netala |first2=Vasudeva Reddy |last3=Zhang |first3=Hongjiao |last4=Xing |first4=Yun |last5=Li |first5=Huizhen |last6=Zhang |first6=Zhijun |date=2022-06-02 |title=Perilla frutescens: A Rich Source of Pharmacological Active Compounds |journal=Molecules |language=en |volume=27 |issue=11 |pages=3578 |doi=10.3390/molecules27113578 |issn=1420-3049 |pmc=9182122 |pmid=35684514 |doi-access=free }}{{Cite journal |last1=Zhou |first1=Peina |last2=Yin |first2=Mengjiao |last3=Dai |first3=Shilin |last4=Bao |first4=Ke |last5=Song |first5=Chenglin |last6=Liu |first6=Chanchan |last7=Wu |first7=Qinan |date=2021-06-18 |title=Multi-omics analysis of the bioactive constituents biosynthesis of glandular trichome in Perilla frutescens |journal=BMC Plant Biology |volume=21 |issue=1 |pages=277 |doi=10.1186/s12870-021-03069-4 |issn=1471-2229 |pmc=8214284 |pmid=34144672 |doi-access=free }}

Other compounds include perillaldehyde, limonene, linalool, beta-caryophyllene, menthol, and alpha-pinene. The crispa variety is differentiated by leaf and stem colors, which vary from green to red to purple, indicating the presence of anthocyanins.{{Cite book |url=https://extension.tennessee.edu/publications/Documents/W135.pdf |title=Perilla Mint |last=Steckel |first=Larry |date=2006 |publisher=University of Tennessee Institute of Agriculture |volume=Extension PB 135 |access-date=21 November 2018 |archive-date=12 November 2020 |archive-url=https://web.archive.org/web/20201112015701/https://extension.tennessee.edu/publications/Documents/W135.pdf |url-status=dead }}

Although perilla is widely cultivated as an edible plant for humans, it is toxic to cattle and other ruminants, as well as horses. In grazing cattle, plant ketones cause acute respiratory distress syndrome, also called "panting disease".

Contact dermatitis may occur in people handling the leaves or oil. Consumption of large amounts of seeds has resulted in anaphylaxis.

{{Further|Perilla oil#Nutrition}}

Perilla seeds are rich in dietary fiber and dietary minerals such as calcium, iron, niacin, protein, and thiamine.{{Cite journal|last1=Duke|first1=Jim|last2=Duke|first2=Peggy|date=1978|title=Tempest in the Teapot: Mints|journal=Quarterly Journal of Crude Drug Research|volume=16|issue=2|pages=71–95|doi=10.3109/13880207809083254}} Perilla leaves are also rich in vitamins A, C and riboflavin.

In Manchu cuisine, perilla leaves are used to make efen, ("steamed bun").{{Cite news|url=http://www.boxun.com/news/gb/misc/2008/07/200807180626.shtml|title=图说满洲饽饽——苏子叶（粘耗子）制作过程 (图)|last=东北满族在线|date=18 July 2008|work=Boxun|access-date=5 May 2017|language=zh}} The perilla buns are made with glutinous sorghum or glutinous rice flour dough filled with red bean paste and wrapped with perilla leaves. The dish is related to Food Exhaustion Day, a traditional Manchu holiday celebrated on every 26th day of the 8th month of the lunisolar calendar.

In India, perilla seeds are roasted and ground with salt, chilis, and tomatoes to make a savoury side dish or chutney. In Kumaon, the seeds of cultivated perilla are eaten raw, the seed oil is used for cooking purposes, and the oil cake is consumed raw or fed to cattle. The roasted seeds are also ground to prepare a spicy chutney. The seeds and leaves of perilla are also used for flavoring curries in north east India. Manipuri cuisine uses the ground roasted seed in a salad. Its seeds are used in salads and meat dishes by the Khasis and the Assamese, Bodos and Nagas are also well aware of its uses.

In the Tōhoku regions of northeastern Japan, it was believed to add ten years to a person's lifespan. A local preparation in Fukushima Prefecture, consists of half-pounded non-glutinous rice patties, which are skewered, smeared with miso, blended with roasted and ground jūnen seeds, and roasted over charcoal.

Oil pressed from the seeds was historically used to in lamps. The warlord Saitō Dōsan (1494–1556) was said to have been originally a seller of egoma seed oil.

In Korean cuisine, perilla leaves ({{langx|ko|깻잎}}) are widely used as a herb and a vegetable. Perilla can be used fresh as a ssam vegetable, fresh or blanched as a namul vegetable, or pickled in soy sauce or soybean paste to make pickle or kimchi.

Deulkkae, the perilla seeds, are either toasted and ground into powder, or toasted and pressed to make perilla oil. Toasted deulkkae powder is used as a spice and a condiment for soup, seasoned vegetable dishes, noodle dishes, kimchi, and fishcake. It is also used as a coating or topping for desserts: Yeot and several rice cake varieties can be coated with toasted perilla powder. Perilla oil made from toasted perilla seeds is used as a cooking oil and as a condiment.

In Korean-style western food, perilla leaves are sometimes used to substitute basil, and the seed powder and oil is used in salad dressings as well as in dipping sauces. A Michelin-starred restaurant in Seoul serves nutty vanilla ice cream whose ingredient is perilla oil.{{Cite news|url=http://premium.mk.co.kr/view.php?no=16929|title=요리사는 예술을 내놓고 식객은 충격에 휩싸인다|last=글 쓰는 가지|date=30 November 2016|access-date=5 December 2016|language=ko|newspaper=Maeil Business Newspaper}}

Korean cuisine-Ssam-01.jpg|Perilla leaves as a wrap vegetable

Kkaennip deulgireum bokkeum.jpg|Stir-fried in perilla oil

Kkaennipjeon (perilla).jpg|Pan-fried perilla leaves

깻잎부각.jpg|Deep-fried perilla leaves

Kkaennip-jangajji 2.jpg|Pickled perilla leaves

Kkaennip-kimchi.jpg|Perilla leaf kimchi

Deulkkae (perilla).jpg|Perilla seeds

Chueotang chopi (Zanthoxylum piperitum) deulkkae (Perilla frutescens) buchu (Allium tuberosum).jpg|loach soup served with Zanthoxylum piperitum and perilla seed powder

Deulkkae-gamja-ongsimi.jpg|Potato dumpling soup boiled with perilla powder

Korean cuisine-Namul-03.jpg|Sweet potato stems seasoned with perilla powder)

File:Korean granita.jpg|Perilla granita

In Nepal, perilla seeds are roasted and ground with salt, chilis, and tomatoes to make a savoury dip/side dish or chutney.

{{Main|Perilla oil}}

Having a distinctive nutty aroma and taste, the oil pressed from the toasted perilla seeds is used as a flavor enhancer, condiment, and a cooking oil in Korean cuisine. The press cake remaining after pressing perilla oil can be used as natural fertilizer or animal feed.{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=94058|title=deulkkaenmuk|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:들깻묵|access-date=6 December 2016|archive-date=23 August 2017|archive-url=https://web.archive.org/web/20170823071704/http://stdweb2.korean.go.kr/search/View.jsp?idx=94058|url-status=dead}}

{{Commons category|Perilla frutescens}}

{{Wikispecies|Perilla frutescens}}

• Shiso (Perilla frutescens var. crispa)
• Sesame (Sesamum indicum)

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Category:Edible nuts and seeds

Category:Herbs

Category:Korean condiments

Category:Korean vegetables

Category:Lamiaceae